The manual discusses the basic principles and approaches to the creation of new recipes, biomedical requirements for the projected product, issues of computer modeling of the production plan and the plan for organizing the transportation of raw materials and food, anisotropy of products and biotemodynamic assessment of the structure of food. Each chapter provides examples of how to do this. At the end of each chapter of the manual, questions and tasks are given to consolidate the studied material. For self-study of questions, a list of recommended references is provided.